Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
Pure maple syrup is made from sap that is gathered from the maple trees
that grow in the northeastern United States and Canada. The sap is boiled
down to make a luxuriously thick, pourable liquid. It is a premium sweetener
in breads. Imitation maple-flavored syrups are different, and do not perform
the same way in baking. Fancy (also known as Light Amber) is the first of
the season, pale and delicate. Grade A and Grade B syrups (Medium and
Dark Amber) are progressively darker and more potent in flavor. Grade A is
perfect for all-purpose table use and in baking. Grade B is quite robust in fla-
vor, like molasses. Less expensive than Grade A, it is good in whole wheat
breads. Refrigerate maple syrup after opening.
To substitute honey or maple syrup for granulated sugar in
a recipe, use
3
/
4
cup of the liquid sweetener for each cup of granulated sugar
called for and reduce the liquid ingredients by
1
/
4
cup per cup of granulated
sugar listed in the recipe.
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